<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>#1 Lemon Bars</title>
      <categories>
        <cat>Desserts</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour</item></ing>
      <ing>
        <amt>
          <qty>2/3</qty>
          <unit>cups</unit></amt>
        <item>Powdered sugar</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit/></amt>
        <item>Sticks butter; softened</item></ing>
      <ing>
        <amt>
          <qty>3</qty>
          <unit/></amt>
        <item>Eggs; lightly beaten</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>cups</unit></amt>
        <item>Granulated sugar</item></ing>
      <ing>
        <amt>
          <qty>3</qty>
          <unit>tablespoons</unit></amt>
        <item>Flour</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>cups</unit></amt>
        <item>Lemon juice</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Additional powdered sugar</item></ing></ingredients>
    <directions>
      <step>  In bowl combine flour, sugar and butter.  Pat into 9X13 pan.  Bake for 20
  minutes in a 350F oven.  While it is baking, whisk together eggs, 3 TB
  flour, sugar and lemon juice.  Pour over crust while crust is still hot.
  Bake for an additional 20-25 minutes, or until top is golden brown. Cool on
  a wire rack and dust with additional powdered sugar.
  
  Posted to Bakery-Shoppe Digest V1 #206 by novmom@juno.com (Angela
  Gilliland) on Aug 29, 1997
 
</step></directions></recipe></recipeml>
